Middle Eastern Tofu Kebabs Vegan

These Middle Eastern tofu kebabs are my answer to quick weeknight cravings for something deeply flavorful yet totally plant based My kids devour these wrapped in flatbread and I love how the spices perfume the house while they sizzle

Last summer was the first time I tested this recipe outdoors with friends and I was surprised at how fast the plate emptied Everyone from picky eaters to tofu skeptics lined up for seconds

Ingredients

• Firm tofu: this is key for kebabs with good texture look for a tofu that holds its shape well when pressed avoid silken or soft varieties
• Red onion: gives a gentle bite and color choose one that feels firm with shiny skin
• Garlic: deepens the savory base go for plump unbruised cloves
• Cumin: classic earthy warmth use whole seeds and grind fresh if possible for more flavor
• Coriander: provides citrusy notes buy whole seeds and toast before grinding if you want to boost aroma
• Sumac: adds tangy brightness fresh sumac is best but ground is fine
• Dried mint: a signature touch for authentic taste should crumble easily and smell fragrant
• Turmeric: vibrant color and earthy undertones bright yellow indicates potency
• Chilli powder: for heat use according to your spice preference
• Salt and black pepper: bring out all the kebab flavors use fine sea salt and freshly cracked pepper if possible
• Tomato puree: rich umami depth look for tomato puree with no extra sugar or additives
• Plain flour or chickpea flour: helps bind the mixture together chickpea flour keeps it gluten free and adds nutty flavor
• Fresh parsley and coriander: pop of green and herbal lift go for leaves with no wilting or yellowing
• Oil for frying: choose a neutral option like sunflower or vegetable oil for crisp outsides

Step-by-Step Instructions

Prepare the Tofu:

Break up the firm tofu into small even pieces and place it in a large mixing bowl The smaller you crumble the tofu the easier it is to evenly season and shape the kebabs

Combine the Ingredients:

Add the finely chopped onion minced garlic all of the spices fresh herbs tomato puree and flour to the tofu Using your hands thoroughly mash the mixture until it becomes cohesive and will hold its shape when pressed into a ball or log

Shape the Kebabs:

Scoop out small handfuls of the tofu mixture and gently roll or press between your palms to create oval kebab shapes or round patties Keep them on the smaller side for better structure and browning aim for about a golf ball size which typically yields twelve pieces

Fry Until Golden:

Pour enough neutral oil into a frying pan to lightly coat the bottom Heat the pan over medium heat Once hot place the tofu kebabs in the pan without crowding them Fry each side for about one minute or until the exterior forms a crisp golden crust Carefully turn to brown all over

Let Rest Before Serving:

Once all sides are browned transfer the kebabs to a plate lined with paper towels Letting them rest briefly helps them hold together and crisps the outside further Serve hot for the best texture

My family now loves it just as much and it has become a regular on our dinner table

Storage Tips

Store leftover tofu kebabs in an airtight container in the fridge for up to three days They are just as delicious cold or reheated in a skillet for a few minutes If you want to make a large batch these freeze very well Lay them in a single layer in a freezer safe container and thaw in the fridge before reheating

Ingredient Substitutions

Chickpea flour is my favorite for texture but if you only have plain flour it works just as well You can swap dried mint for fresh if available and if sumac is hard to find squeeze some lemon juice into the mixture for a hint of tang If you want to bump up the heat add in extra chili powder or use fresh chopped chili

Serving Suggestions

Pile these kebabs inside a warm pita or wrap with crisp lettuce juicy tomatoes and a good drizzle of tahini sauce You can also serve over steamed rice bowls or as a vibrant platter with pickles olives and fresh salad Sometimes I top with extra chopped herbs for even more color and flavor

Cultural and Historical Notes

Middle Eastern kebabs are usually made with minced meat and shaped onto skewers but this plant based version gives you all the complexity and character of the originals Tofu soaks up the spice blend and brings a new dimension that even traditional eaters have enjoyed at our family table Trying these the first time became an instant connection to the warmth of Levantine feasts without any need for meat

Try these tofu kebabs and you may find even skeptics reaching for another Just let the aroma of the spices welcome everyone to the table

Recipe Q&A

→ What type of tofu works best for kebabs?

Firm tofu is ideal as it holds its shape and absorbs the Middle Eastern spices well.

→ Can these kebabs be baked instead of fried?

Yes, you can bake them on a lined tray at 200°C (400°F) until golden and crisp, turning halfway for even cooking.

→ What are serving suggestions for tofu kebabs?

Serve with warm pitta, fragrant rice, crisp salad, and sauces like tahini or hummus for a fresh, balanced meal.

→ Is chickpea flour necessary for binding?

Chickpea flour is optional; plain flour works too, but chickpea flour gives a nutty flavor and gluten-free alternative.

→ How do I keep the kebabs from falling apart?

Mash the tofu thoroughly and shape the mixture firmly. Avoid making them too large to ensure they hold together while cooking.